The business based in Netherton, Huddersfield, unveiled the giant pastry products yesterday (4 March). Created by bakery supervisor Nell Weavill, it took four hours in total to produce the two products with 15lbs of pork meat used in each pie.
Craig Midwood, master butcher at Hinchliffe's, said: "We wanted to celebrate British Pie Week with a creation of a classic Yorkshire pie and focus on the importance, now more than ever, of locally-sourced British meat. What better way to do it than making giant Union Jack and Yorkshire Rose pork pies."
Both pies will be on display in the business' shop throughout the week.
Last year, Weavill created a giant York Minster pork pie for Yorkshire Day, which took 10 hours to create using 36lbs of flour, six litres of water and 12 ounces of salt, with the weight equivalent to 320 of Hinchliffe’s pork pies.
She said: “It was quite a challenge to make. The hardest bit was the foundations and the fiddliest bits were the windows.”